Fuet de Vic, 200g

Short-cured in the cold, humid and misty microclimate of Vic, Fuet is typified by its soft texture and distinctive natural mould. A blend of best quality loin and belly make for a delicious, sweet hoop similar to a young salami.

Minimum 200g

The Fuet de Vic is typically Catalan and is moist, slightly chewy and has a clean, lingering flavour.

The Fuet de Vic is ready to be sliced and eaten as a tapa with some bread.

Ingredients

Pork, salt, black pepper, dextrose, preservative: potassium nitrate

Natural casing

Made with 180g of Spanish pork per 100g of finished product

Storage & Care

Keep in a cool and dry place away from direct sunlight. Once opened, keep in a cool and dry place away from direct sunlight and consume within 1 month.

Nutrition

Per 100g

Energy

1579kJ / 379kcal

Fat

27.2g

of which saturates

4.6g

Carbohydrate

2.8g

of which sugars

2.8g

Fibre

0g

Protein

30.9g

Salt

2.2g

* Typical values per 100g

Casa Riera Ordeix

The firm of Casa Riera Ordeix was started in 1852 and is now run by the 6th generation of the founding family.

Their IGP salchichones (salamis) are still produced by an entirely natural drying process, on the upper floors of the town house in the centre of Vic, where they have cured them since the business was founded.